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Chicken brunswick stew

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Ingredients/Components

large frying chicken - 1 item
large onion, chopped - 1 item
raw diced potatoes - 3 c
can tomatoes - 1 item
pkg - 1 oz
large can golden whole kernel corn - 1 item
can tomato paste - 1 item
water - 3 c
flour - 2 Tbsp
softened margarine - 2 Tbsp
salt and pepper to taste - 1 item
a few shakes of Texas Pete or ground red pepper - 1 item

How to make chicken brunswick stew:

Boil salted chicken in water until tender. Remove chicken from broth and refrigerate broth until fat hardens on top. Discard fat. Add onion and potatoes to broth and boil about 15 minutes. Add tomatoes, tomato paste, sugar, salt, pepper, lima beans and chicken that has been removed from bones. Bring to a boil. Reduce heat and let simmer for 1 hour or longer. Add corn and continue cooking. Blend together flour and margarine; add to stew in small amounts, stirring until slightly thickened. If a thinner stew is desired, add more water.

Recipe categories: Main dish, Poultry, Stew.

Rating:

3.7

Average rating: 3.7, total votes: 9

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